Braised Hare
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- hare
- oil
- pepper
- lovage
- savory
- onion
- rue
- celery seed
- liquamen (fermented fish sauce)
- laser
- wine
Instructions
- Parboil the hare briefly, then arrange it in a pan and cook with oil in the oven, adding more oil near the end.
- Grind pepper, lovage, savory, onion, rue, celery seed, liquamen, laser, wine, and a little oil; baste the hare, turning it several times, and finish cooking it in the seasoning.